Grilled Vegetable Ratatouille – And my second Cookbook!

Ratatouille is one of those dishes that always sounds really good in theory: peak-season vegetables stewed together in a rich, tomato sauce with herbs and olive oil. How could this be anything but delicious? But whenever I’ve ordered it at a restaurant, my high hopes have been dashed with a pile of mushy vegetables that isn’t really a soup, or a stew or even a main dish.

After a farmer’s market blow out last week, I was preparing a bunch of veggies for the grill: eggplant, zucchini, peppers, and considering a tomato-basil salad for the side. As the veggies were grilling it dawned on me that I had everything I needed to make ratatouille. My first instinct was to run and grab the veg off the barbeque, but I stopped myself realizing the great potential of adding the grilled goodies to the tomato base instead of the traditional method of cooking everything together. Would this simple change-up make the difference and prevent mushy-ness? It was just crazy enough to work.

I got to caramelizing onions on the stove to create the base, then added garlic, tomatoes, lemon slices and balsamic. So far, so good. The veggies were beautifully charred and grill-marked when I went to check on them, so I pulled them off, gave them a rough chop and added them to the simmering tomato mixture. So far, so really good.

As I was contemplating how to make this a more substantial meal, I remembered that I had cooked lentils in the fridge. If you recall my slightly gripe-y post about restaurants halfway catering to vegetarians with dishes that were delicious but not all that “complete”, you’ll see how traditional ratatouille definitely falls into this category. The quickest fix and simplest solution is adding lentils, in those cases and this one. So without hesitation the pulses took the plunge and not only added protein and fiber, but gorgeous texture and colour as well. For the win!

The final result is something I am pretty stoked about and definitely making again. It’s a rich-tasting, chunky, hearty summer-in-a-bowl. My ratatouille may not have much in common with the classic version beyond its base ingredients, but I think that it’s far more filling and delicious. The grilled veggies prevent the mushiness from taking hold, as they miraculously hold their shape and tenderness while adding a bonus flavour layer of smokiness. If you don’t have lentils, chickpeas or white beans would make fabulous stand-ins. You can also leave the legumes out altogether, but they definitely turn this light side dish into a more complete meal.

To take my Grilled Vegetable Ratatouille over the top, serve it with plenty of olive oil drizzled over the top and a solid hunk of bread or toast on the side. This dish keeps well for up to four days in the fridge, or I imagine in the freezer for a few months. I’ve already made another batch for a future dinner – I can hardly wait for the next time I’m too tired to cook.

Directions:
1. If possible, soak the lentils overnight or for up to 12 hours. Drain, rinse and place in a pot and cover with about 2 inches / 5cm fresh, cold water. Bring to a boil, reduce to a simmer and cook until tender – about 10-15 minutes if you’ve soaked them, or about 20 minutes if un-soaked. Drain any excess water and set aside.

2. While the lentils are cooking, prepare the ratatouille base: slice the onion into thick rings and add them to a large saucepan with the coconut oil and salt. Once the oil has melted, stir to coat the onions and them let cook, stirring occasionally until the onions have lightly caramelized, about 15 minutes. Mince the garlic and add it to the onions, cook for a couple minutes until fragrant. Add the canned tomatoes and use the back of a large spoon to crush them up a little.

3. Roughly chop the large tomatoes and cherry tomatoes, leaving a few of the cherry tomatoes whole. Add all of the tomatoes to the pot and stir to combine. Add the lemon slices and balsamic vinegar, bring to a low simmer and cook covered while you grill the vegetables.

4. Preheat your grill to medium-high. Slice the eggplant and zucchini into rounds and slice the peppers in half then remove the seeds. Place the vegetables on the grill and close the lid. Cook for 5-7 minutes until the underside has slight grill marks. Flip and continue to grill on the other side until the vegetables are tender but not mushy. Let cool slightly, then roughly chop into bite-sized pieces.

5. Add the grilled vegetables to the pot along with the lentils, basil, oregano and thyme. Taste and add salt and freshly cracked black pepper to suit your taste. Stir well, bring to a simmer and let cook for about five minutes. Divide ratatouille among bowls. Drizzle generously with olive oil, garnish with basil, and serve hot with crusty bread.

The next thing I’m going to tell you has been the second most difficult secret I’ve ever kept…I’ve written another cookbook!!! It’s called Naturally Nourished: Healthy, Delicious Meals made with Everyday Ingredients, and it will be available for purchase February 14, 2017.

This book was a major departure from the first cookbook, and a true response to the feedback I’ve received from you. Some readers found the ingredient lists from the first book too daunting, expensive, or unfamiliar, so the recipes from this next one can all be found at a discount grocery store! I wanted to remind everyone (including myself) that we all have access to fresh, healthy food in our supermarket, and that by preparing it consciously with simple techniques, we can make incredibly tasty meals every day on any budget. I absolutely loved creating this book as it pushed myself to the creative limits. I am so proud of the recipes and I know you’re going to love them as much as I do!

I’ll keep you all updated as far as pre-orders go and my book tour. Thank you all again for inspiring me to write this book!

This is still my favourite of all your recipes and every time I make it I get so many compliments. It has all of my favourites: tomatoes, zucchini, eggplant, basil and sourdough! It is so so so delish and easy to make! I always make extra so I can freeze half for a night where I’m feeling really lazy, or even squirrel it away for the winter months when I reeeeally crave those summer flavours. Thank you so much for sharing!

Oh Sarah! Never tried anything with Ratatouille before. Appears like a perfect combination with grilled vegetables. I shall definitely try the recipe this weekend with my husband and let you know my feedback.

By the way, congratulations on your new book. I am getting one for myself! 🙂

Made this for the first time yesterday, and it was so good, I had three servings! Perfect meal for trying to stay nourished during the summer, I’m just eating it cold with toast and loving it. Thank you, Sarah!

Congratulations on the new book! I think I could do this entirely on the grill if the lentils are already cooked and I use some grill space to caramelize the onions in a cast iron skillet. The other advantage to grilling this is that all of these vegetables peak at the time of year when my stove and I are not on speaking terms because well, Southern California so if I can’t grill it or cook it in my rice cooker, I just don’t bother with it. I’m excited to try it!

With that said, I haven’t been cooking out of it as often as my tastebuds wish. Can’t wait for this to come out and keep me jamming in the kitchen during NYC windy winter!!http://www.snapbackcapsstore.de

I’m so excited for your brand-new cookbook! I LIKED your initial one. It’s truthfully the very first cookbook I delighted in cover to cover. I generally don’t such as all the dishes in cookbooks, I tend to have only a pair faves however your preference is my taste and I like each recipe. Plus the photography is magnificent. Cannot wait!

Oh my benefits, these pictures are so lively that I can taste this gorgeous ratatouille recipe! I adore grilled veggies so soothing and also warming as the climate obtains colder! Appears as well as looks like a scrumptious dish, Which exceptional sensation when you have all the active ingredients currently in your refrigerator. Certainly will try this tonight … Congratulations on the Chef Reserve!

This is amazing! I am enjoying your recipies so much and have learnt a ton – about food, creativity in the kitchen and sprouting 🙂 When I was making something from the first book it would always be a “special occasion” pursuit and it took me a few days (and dollarzzz) to gather everything (living in NYC). I enjoyed the outcome so much though and the fact that those recipies actually stretched my culinary comfort zone and made me learn about new foods (hello, caraway seeds, brown rice syrup…). With that said, I haven’t been cooking out of it as often as my tastebuds wish. Can’t wait for this to come out and keep me jamming in the kitchen during NYC windy winter!!

I’m so excited for your new cookbook! I LOVED your first one. It’s honestly the first cookbook I enjoyed cover to cover. I usually don’t like all the recipes in cookbooks, I tend to have only a couple favorites but your taste is my taste and I love every single recipe. Plus the photography is stunning. Can’t wait!

Hi Sarah, Congrats on your new book! You must have worked so hard on it. Hope to read the book soon. I am a flexitarian who eats meat occasionally. I followed paleo diet before I became flexitarian. I noticed Michelle Tam of Nom Nom Paleo cited your recipe on her facebook page. It is your MAPLE CINNAMON GRAIN-FREE GRANOLA recipe. I might give it a try, too. Looks yum!

Dear Sarah,
Your book was on my wish list for a while, and is now shining on the shelve of cookbooks: what a great book!! Tips for preparing basics and cooking with the seasons: this is my kind of cooking, I love it. I should get some information on that on my website (about IBS/FODMAP diet) as my readers will love to know more about that.
I also wanted to say that I have made this ratatouille for the guests staying in the hotel I work in at the moment, and they loved it.
Thank you for your knowledge and fun way to look at healthy eating: not by extremes, but just by thinking clearly about seasonal food without any junk. When reading your story I recognized a lot: I was always very food-orientated (when younger that focus was on candy, when growing older the focus shifted to the whole foods section 😉 ) but only made the step to REALLY do something with it about 2 years ago. Now, a website and a (small) cookbook later I was on that same point again: I just want to cook! I am cooking in a hotel in Switzerland for 1/2 year now, but will be finished with that in about 2 months. In november I will go back to Holland again and think about where I can do what I love to do most: make people happy with healthy food.
Thank you for your inspiration and cheerfulness to just eat. Just eat healthy and just eat really good food.
Love,
Mirte Kaan

So I’ll just add my voice to soooo many others: “Congratulations on your new book!!!” I honestly think it’s a brilliant idea. Though like many of your groupies my pantry is better stocked then many organic shops I truely believe it will be refreshing to have a nurishing cookbook with simple ingrediants. I think you will touch a much larger audiance. Often I’ll make a dish that is appreciated but when my guests ask for the recipe they find just the list of ingrediants daunting! On another note, I made your bean fondue yesterday and it was a hit!!!! Thank you for, well I guess, just being you!…Come to France on your book tour!

I’ve been waiting for this moment ever since you told me in Copenhagen last summer 🙂 Congratulations! The cover looks stunning and the concept is so perfect that I know the rest of the book is going to be just as rad if not more! Now on to the hard part – waiting for February…

Done this today and oh my gosh it was so nice I had it both for lunch and dinner. I substituted lentils (I’ve run out of them) with mung beans and it worked like a charm. Never been a big fan of ratatouille..until now! Very clever Sarah

Firstly, your method here might actually get me to make ratatouille! I’ve never been a fan of it’s traditionally mushy texture and lack of protein – but hello did you nail it here or what Sarah! Totally brilliant. And this cookbook (!!!) I AM FLIPPING. I already love your first so much, I’m doing cartwheels thinking about this second one now too. Thank you for all of the gorgeous work that you do for us all, it is way appreciated <3

wow this meal looks so delicious 🙂 your recipes are always so inspiring and look amazing!! I also can not wait for your next cookbook, I will definitely be pre-ordering it. So excited!!! http://www.reneesexton.co.nz

This looks like a great way to have a new meal with all of my garden veggies and grill! Good idea with the lentil also. I can’t wait for your new cookbook, wow! I love the first one and make recipes from it all the time. But this second one sounds excellent too, congratulations!

Just picked a healthy pint of cherry tomatoes from the garden today and they all went straight into this dish. I’ve been looking for a ratatouille that is less time consuming than the traditional method and this recipe hit the spot! The char from the grill added a nice depth of flavor and the lentils were a perfect addition. What a beautifully comforting dish!

I’m so excited Sarah! I already LOVED your first cookbook and I cannot to see what’s in store! Also, this ratatouille looks MAGNIFICENT. I need to find a time to make it after I recover from my wisdom teeth removal!

MY GOODNESS this is a YUMMY dish, as we are getting older with my husband we realised eating to much red meat affect our digestion so I am trying to make as many vegetarian meals as posible but because we have eating meat all our lives find recipes that my hubby will like and eat has become a bit of a shore, we eat lots of legumes because where we come from (Chile) is part of our diet, now since we migrate to Australia we have learned to eat more veggies and lttle by little we have leave red meat a bit out of our diet and now we only eat it once a fortnight, this dish add to my book of vegetarians dishes, thank you so much. Bárbara.

first yum! can’t wait to try this recipe. and second, YUM again and a big hooray for the new cookbook! i just bought the book 1 and it’s beautiful and genius. everything i’ve made from it so far is crazy delicious. thank you so much sarah for sharing your bountiful gifts with all of us!! oxo

Thank you so much! And I’m thrilled that you’re enjoying the first book 🙂 I’m pretty excited to hear what you’ll think of this next one! It was a fun challenge and I’m proud of the recipes that have come out of it.

Aw, shucks. Thank you. The photos were taken at my summer cottage and probably look really different from my regular ones. I found it really challenging with the different space! Haha.
Anyway, yes indeed the recipe – it’s like gorging yourself on summer.

Yes, second cookbook!! I LOVE your first one, I’ve tried a lot of the recipes and they always turn out delicious. The cover for this one looks beautiful, and I’m sure it’ll be amazing.
Also, I’m all over this ratatouille. Happening soon.

Whoa! Congrats! I’m looking forward to picking this one up in the new year. Your first book has been a treat to cook through, and inspires me in my own work. Thank you for your words, recipes & photos, Sarah!

Sarah, I am over the moon about your second book. The first one is my all time favorite and has many pages with food stains on it. Use your recipes on a weekly basis. You are an inspiration. Thank you for your hard work and dedication. From your upstate New York foodie.

I love ratatouille and this one so juicy and full of flavour! And your second book is wonderful news, I pre-ordered the last one as soon as it was possible and will be doing the same with this one, can’t wait to see the photography, I really liked the looks fo the last one!

I love you so much and Im so proud of you! My dearest dearest darling honey pot! You are a miracle. Cannot waaaaaait to have this babe in my (new!) home. Sheila did som good grocery runs 😉 Also, Canada is too friggin’ far away. Miss you like crazy.

Congratulations on your new cookbook! That’s quite an accomplishment. When I read the list of ingredients for your ratatouille, I realized that I know almost nothing about what ingredients are usually used for the dish. Your recipe does sound very good. I especially like the grilled veggies (I think roasting would work, too), because that adds a lot of flavor to a dish.

AAAAAHHHHHHHHHHHH!!!!!!!!! Congratulations on delivering a second book, lady! I can’t wait to start cooking from it (and to see you again in Amsterdam, or so I hope! It’s been toooooo long.) In the meantime I will keep myself occupied with the above recipe. It looks so delicious, I could eat it right now. Yep. Will make this ASAP. xo!

Oh my… A second cookbook!!!! How exciting! Just completed cooking the first round of your cookbook. Now as autumn is coming up I will cook the favorites again and try the recipes that I didn’t get to last year. I found the arrangement into seasons so helpful and inspiring. The ginger ale was a big hit with my friends. I think my favorite recipe was probably the quinoa risotto though its so hard to choose because all the ones that i cooked turned out delicious. Thank you Sarah! Really looking forward to another beautifully written book and recipes I know I will enjoy!

I’m so excited to hear that you’re writing another cookbook!! Your first cookbook is actually my favorite cookbook of all time (seriously) and it’s provided me with so much inspiration ever since I bought it. I understand why some of your readers might have said that some ingredients were too obscure or hard to find, but I personally loved that aspect of the book. I love discovering new foods (like freekeh or rose petals), so your book was perfect in that regard. But I AM excited to see that you’re writing a cookbook with more common ingredients – I already know it will be a favorite on my bookshelf!! 🙂

Love the idea of throwing lemon slices and balsamic into the base! This looks incredible and definitely heartier and more filling than typical vegetarian ‘entrées’. That shot of your farmer’s market bounty is to die for!